Homemade Almond Butter Cups

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I just finished the last one of these from my freezer, and am dreaming of the next batch… I like to swap the coconut flour out for 1/2-1 tbsp of protein powder of choice (add enough to get a scoop-able dough) for an afternoon snack option.

Ingredients:
* 1/2 cup natural smooth almond butter (or your fav nut or seed butter)
* 1 tbsp maple syrup
* 1/2 tbsp coconut flour
* 1/2 cup df/v dark chocolate of choice

Instructions:
1. Combine nut butter, coconut flour and maple syrup. Let sit for a few minutes, until the coconut flour absorbs the moisture & thickens it into a dough
2. Scoop into 1 tbsp portions, flatten slightly, and freeze for 15-20 minutes
3. Melt chocolate, add a spoonful to a cupcake liner, add one PB filling, then top/seal with another spoon of chocolate. You can use your spoon to spread the chocolate to seal it, or give the pan a few taps to get it to spread
4. Pop the PB cups in the fridge/freezer to set the chocolate
5. Carefully peel from the cupcake papers
6. Dig in & enjoy!!


#homemadereeses #homemadepbcups #peanutbutter #peanutbuttercups #almondbutter #dairyfree #vegan #diycandy
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